In regards to gas vs electric what MATT said is spot on…Electric is by far the easiest to use and get the results without error…As for gas and my experience, they are as much work as charcoal/wood…So if I am going to spend the time to just hang out and play with the smoker I will take the charcoal/wood over gas…

All have their place and it truly is what you prefer…I guess if I had to give you the 1 2 3 it would be…

1. Wood
2. Electric
3. Gas

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“I go to nature to be soothed and healed, and to have my senses put in order.”
― John Burroughs

At a couple hours, you’re talking about a fattie, WTF? Other things go longer? I worked in a couple commercial sausage kitchens a long time ago, and I don’t think there was much that went less than 8 hours, and some things up to 24. Summer sausage was 18, if I remember right.

yes, at 225 a fattie will be done in 2-3 hours. The smoke fast because there isn’t much meat to smoke and everything inside doesn’t need cooked or if it does, it usually doesn’t need much to cook it or melt it.

Different meats take longer and obviously temp determines a lot. I get pork butts done in 8-12 hours at 220-240. The meat seems to smoke faster in wood/charcoal smokers than it does in gas smokers. At least in mine they do.